Grilled Shrimp and Peach Salad
1 pound 16/20 count wild shrimp, peeled and deveined
3 Tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
4 peaches quartered and pit removed
2 Tablespoons vegetable oil
1 Tablespoon granulated sugar
1 Tablespoon grainy mustard
3 Tablespoons white balsamic vinegar
2 teaspoons minced garlic
2 Tablespoons minced shallots
2 Tablespoons minced fresh thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup olive oil
8 ounces spring mix
4 ounces crumbled goat cheese
Preheat the grill to 450° degrees.
Add the shrimp, olive oil, salt and pepper to a small bowl and toss to combine. Thread 4-5 shrimp onto a metal skewer, repeat with the remaining shrimp, if using wooden skewers soak them in water for 30 minutes before adding the shrimp.
Add the vegetable oil, sugar and peaches to a bowl and toss to combine.
Add the shrimp skewers to the grill and grill for 2 minutes per side. Add the peaches to the grill and grill for 1-2 minutes per side. Set both items aside to cool while making the salad dressing.
Add the mustard, balsamic vinegar, garlic, shallots, thyme, salt and pepper to the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Slowly pour the olive oil into the spout of the bowl with the processor on low until combined.
Divide the spring mix between 4 bowls, sprinkle each bowl with 1 ounce of goat cheese, add 4 peach wedges, and 1 shrimp skewer. Serve with the white balsamic vinaigrette.